Black Pepper Chicken with Mushrooms (Savory Stir-Fry Simplicity)
Bold, Peppery, and Bursting with Umami—This Quick Stir-Fry Packs Serious Flavor in Every Bite!
Think stir-fry is just for takeout? Think again. This homemade Black Pepper Chicken with Mushrooms is sizzling with savory flavor, tender chicken, caramelized onions, and earthy mushrooms—all coated in a punchy black pepper glaze. It’s fast, satisfying, and way better than anything from a carton.
What You’ll Need (Serves 2–3):
2 boneless, skinless chicken breasts, thinly sliced
1 tablespoon cornstarch
1 teaspoon salt
½ teaspoon freshly ground black pepper
2 tablespoons vegetable oil
1 onion, chopped
2 cups mushrooms, sliced (any kind you love)
Step-by-Step Instructions:
1️⃣ Prep the Chicken:
In a bowl, toss the sliced chicken with cornstarch, salt, and black pepper. This locks in moisture and helps create that perfect golden crust when seared.
2️⃣ Sear the Chicken:
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add chicken in a single layer and cook for 4–5 minutes, flipping once, until lightly browned and cooked through. Remove from pan and set aside.
3️⃣ Sauté the Veggies:
Add the remaining 1 tablespoon of oil to the same pan. Toss in the chopped onion and mushrooms. Cook for 5–6 minutes, stirring occasionally, until the mushrooms release their moisture and start to caramelize.
4️⃣ Combine and Finish:
Return the chicken to the pan. Stir everything together and cook for another 2–3 minutes until well combined and heated through. Add a little more cracked pepper on top if you like it extra bold!
Serve and Savor:
Serve hot over steamed rice, noodles, or stir-fried greens. It’s hearty, peppery, and comforting—the kind of dish that disappears fast.
Pro Tips for Stir-Fry Success:
Slice It Thin: Thin slices of chicken cook faster and soak up more flavor.
High Heat = Happy Stir-Fry: Don’t overcrowd the pan, and keep things sizzling.
Customize It: Add bell peppers, snap peas, or a dash of soy sauce for extra flair.
Why You’ll Love This Recipe:
Quick & Satisfying: Weeknight dinner done in under 30 minutes.
Bold Black Pepper Flavor: Spicy without being overpowering.
Better Than Takeout: Fresher, faster, and you control the ingredients.
Nutritional Info (per serving, approx.):
Calories: 260
Protein: 26g
Carbs: 7g
Fat: 14g
Sugar: 3g
FAQ About Black Pepper Chicken:
Can I use chicken thighs?
Yes! Thighs are even juicier and work great in this stir-fry.
What kind of mushrooms are best?
Button, cremini, or shiitake all work beautifully—use what you have!
Can I make it ahead?
Totally. It keeps well in the fridge for up to 3 days. Just reheat in a skillet or microwave.
Troubleshooting & Tips:
Chicken sticking to the pan? Make sure the oil is hot before adding it.
Mushrooms watery? Let them cook undisturbed for a few minutes to brown.
Want more sauce? Add a splash of soy sauce, chicken broth, or hoisin for extra depth.
Flavor Twists to Try:
Add Heat: A pinch of chili flakes or a dash of hot sauce brings the fire.
Saucy Style: Whisk in a quick sauce of soy sauce, oyster sauce, and a dash of honey.
Fresh Finish: Garnish with green onions or cilantro for a fresh pop.
Perfect For:
Busy weeknights
Low-effort meal prep
Comfort food without the fuss
When you want flavor fast
Fast, Fiery, and Totally Satisfying
This Black Pepper Chicken with Mushrooms hits all the right notes—tender chicken, deep savory flavor, and that satisfying peppery bite. It’s proof that you don’t need a long list of ingredients or hours in the kitchen to make something unforgettable.
Tried it? We’d love to see your skillet magic—tag us and show off those golden bites!